Zesty Lemon Meringue Pie
Zesty Lemon Meringue Pie
A perfect dessert for any Spring or Summer Evening


For the Base
175g (6oz) digestive biscults
50g (2oz) unsalted butter
For the lemon filling
Jucie and zest of 2 or 3lg lemons
40g (11/2oz) cornflour
300ml (1/2) pint water
3 egg yolks
75g (3oz) caster sugar
For the topping
3 egg whites    
120g (3oz)  caster sugar


For the biscuit base, place the biscuits in a food processor and whizz to crumbs. or alternatively if you do not have a food processor you can place the biscults in a large sandwich bag and crush with a rolling pin. (be careful as you can split the bag if you are over strenuous). Soften the butter and mix until combined.

Place the crumb mixture into a well greased flan dish and press down with the back of a spoon, until it covers the base and slighty up the sides. Pop onto a baking sheet and into a preheated oven at 200°c, gas mark 6, for 6 minutes until lightly browned.

For the filling:

Pour the water into a saucepan and bring to the boil.  Place the juice and zest of the lemons into a bowl and add the cornflour, stir to mix.  Add in the boiling water and mix well, then return the mixture back to the saucepan and heat until the mixture thickens. Mix the egg yolks and sugar together in a bowl and then add to the cornflour mixture and stir on the heat allowing it to bubble a few times.  Take the pan off the heat and allow to cool a little before pouring evenly over the biscuit base.

To make the meringue:

Beat the egg whites until they form stiff peaks and then gradually add the sugar while continuing to beat, the mixture should be thick and glossy when finished.  Spoon evenly over the top of the filling making soft little peaks, which will brown nicely and become crunchy, contrasting with the soft meringue underneath.